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1
Heat oven to 475F.
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2
Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
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3
Stir in enough water with fork just until flour is moistened.
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4
Shape dough into a ball; flatten slightly.
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5
Roll out dough on lightly floured surface into 12-inch circle.
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6
Fold into quarters; place into ungreased 9-inch glass pie plate.
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7
Unfold dough, pressing firmly against bottom and sides.
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8
Trim crust to 1/2 inch from edge of pan.
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9
Crimp or flute edge.
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10
Prick crust all over with fork.
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11
Bake 8-10 minutes or until lightly browned.
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12
Cool completely.
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13
Place berries, sugar and water in bowl; mix lightly.
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14
Let stand 20 minutes.
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15
Strain berry mixture; add water, if necessary, to make 1 1/4 cups juice.
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16
Combine juice mixture and cornstarch in medium saucepan; mix well.
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17
Cook over medium heat, stirring constantly, 4-6 minutes or until mixture boils.
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18
Cool 10 minutes.
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19
Spoon berry mixture into pie shell; pour cornstarch mixture over berries.
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20
Cover; refrigerate 4 hours or until set.
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21
Beat whipping cream and powdered sugar in chilled bowl until soft peaks form.
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22
Add sour cream and vanilla.
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23
Beat until stiff peaks form.
